Directions:

Prepare the olive salad by combining the olives and roasted pepper, garlic, parsley and vinegar.

Take one round loaf (one big round for a traditional Muffaletta or individual sub buns for smaller sandwiches) and cut the loaf (or loaves) in half. Scoop out a little bread from the inside to make room for filling.

Drizzle olive oil on each side of the open bread -- use plenty.

On the bottom half, layer mortadella, olive salad, salami, prosciutto, mild cheese and provolone. Top with the other half of bread.